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    Whisk Affair » Recipes » Dal & Curries » Veg Curries » Hyderabadi Baingan Ka Khatta

    Published: May 25, 2022 | Last Updated On: Jan 23, 2023 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Hyderabadi Baingan Ka Khatta

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    Baingan ka Khatta is a traditional Hyderabadi curry recipe where eggplants are cooked in spicy and tangy onion, tomato, and coconut based gravy. Here is how to make it (vegan, gluten-free).

    Here are some more Hyderabadi recipes that you may like – Masoor Ki Khatti Dal, Bhindi Ka Salan, Bagara Rice, Irani Chai, and Badam Ka Hareera.

    Baingan ka khatta served in a bowl.
    Jump to:
    • About Baingan Ka Khatta
    • Ingredients
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About Baingan Ka Khatta

    Baingan Ka Khatta is a traditional Hyderabadi curry where eggplants are cooked in a tangy and spicy gravy made using onions, tomatoes, fresh coconut, and a few other simple ingredients.

    It is popularly made for special occasions like weddings, and house parties, or for festivals like Eid or Diwali.

    This vegan and gluten-free recipe can be easily doubled or tripled if making it for a crowd.

    I make this recipe in a traditional pressure cooker but you can make it in a pan over the stovetop or in an instant pot.

    Ingredients

    For The Paste

    To make the curry paste, you will need peanuts, grated fresh coconut, fresh tomatoes, onions, and a few whole spices like cumin seeds, cloves (laung), and black peppercorns (kali mirch).

    For The Curry

    Brinjal (Eggplant, Baingan) – This curry is traditionally made using small brinjals. If they’re not available, then use the large one cut into chunks.

    Spice Powders – You will need basic spice powders like coriander powder, turmeric powder, Kashmiri red chili powder, and cumin powder.

    Others – You will also need vegetable oil, black mustard seeds, onions, curry leaves, ginger-garlic paste, salt, tamarind pulp, and jaggery.

    Serving Suggestions

    This curry is best served with Roti, Naan, or Lachha Paratha.

    You can also serve it with Bagara Rice or any other lightly spiced pulao like Bengali Veg Pulao, Gobi Pulao, or Restaurant Style Vegetable Pulao.

    Storage Suggestions

    This curry can be stored in an airtight container in the refrigerator for up to 4 days.

    You can also freeze it for up to 3 months.

    Thaw and reheat until nicely hot before serving.

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    Recipe Card

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    Baingan ka Khatta is a traditional Hyderabadi curry recipe where eggplants are cooked in spicy and tangy onion, tomato, and coconut based gravy. Here is how to make it (vegan, gluten-free).

    Hyderabadi Baingan Ka Khatta Recipe

    Baingan ka Khatta is a traditional Hyderabadi curry recipe where eggplants are cooked in spicy and tangy onion, tomato, and coconut based gravy. Here is how to make it.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 6 people
    Calories: 93kcal
    Author: Neha Mathur

    Ingredients 

    For The Masala Paste

    • ½ cup grated fresh coconut (packed)
    • 2 tablespoons peanuts
    • 1 cup chopped tomatoes
    • ¼ cup chopped onions
    • 1 teaspoon cumin seeds
    • 2-3 cloves (laung)
    • 3-4 whole black peppercorns (kali mirch)

    For The Curry

    • 1 pound small brinjal (eggplant, baingan) (500 g, cut into 4 pieces but attached at the top, soaked in water)
    • 4 tablespoons vegetable oil
    • 1 teaspoon black mustard seeds
    • ¼ cup chopped onions
    • 15-20 curry leaves
    • 2 teaspoons ginger-garlic paste
    • 2 teaspoons coriander powder
    • ½ teaspoon turmeric powder
    • 2 teaspoons Kashmiri red chili powder
    • ½ teaspoon cumin powder
    • 1 teaspoon salt (or to taste)
    • 1 tablespoon tamarind pulp
    • 1 teaspoon crushed jaggery
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    Instructions

    Make The Masala Paste

    • Add all the ingredients to a blender along with ½ cup water and blend to make a smooth paste.
    • Scrape the sides of the blender a few times while making the paste.

    Make The Curry

    • Heat vegetable oil in a pressure cooker over medium-high heat.
    • Once the oil is hot, add mustard seeds and let them crackle for 3-4 seconds.
    • Add onions and curry leaves to the cooker and fry for a minute.
    • Add ginger-garlic paste and the masala paste that we made earlier and cook for 2 minutes, stirring frequently.
    • Now add coriander powder, turmeric powder, red chili powder, and cumin powder, and cook until the oil starts to separate from the sides of the pan. Stir frequently.
    • Add the brinjal, 1 and ½ cups of water, and salt and mix well.
    • Close the lid of the cooker and cook on high heat for 2 whistles.
    • Remove the cooker from the heat and let the pressure release naturally.
    • Open the lid and add tamarind pulp and jaggery and cook for 2 minutes on low heat.
    • Check for salt and add more if needed.
    • Serve hot.

    Notes

    To make the curry in an instant pot, Press SAUTE button and follow the steps until adding the brinjal. Now close the lid and press PRESSURE COOK. Set the timer to 2 minutes. Once the timer goes off, do a 10-minute NPR followed by QPR. Add tamarind pulp and jaggery and mix well. Serve.
    To make the curry in a pot over the stovetop, add the brinjal and cover the pan with a tight-fitting lid. Reduce the heat to low and cook for 20-25 minutes until the brinjals are tender. Add tamarind pulp and jaggery and mix well. Serve.

    Nutrition

    Calories: 93kcal | Carbohydrates: 12g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 462mg | Potassium: 366mg | Fiber: 4g | Sugar: 6g | Vitamin A: 366IU | Vitamin C: 57mg | Calcium: 49mg | Iron: 2mg
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